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Français

Farmer bread with flax and sesame

Difficulty: Hard

Servings

Preparation (min)

Total (min)

Ingredients

75 g (½ cup) flaxseeds
75 g (½ cup) sesame seeds
2 tsp. active dried yeast
475 ml (2 cups + 2 Tbsp.) lukewarm water (36°C/97°F)
2 tsp. sea salt
500 g (3 ½ cups) spelt flour + 50 g (1/3 cup) for kneading

Preparation

Grind the flax and sesame seeds in a coffee grinder.
In a large bowl, dissolve the yeast in the water and add the salt.
Using a wooden spoon, gradually stir in the flour and ground seeds. When the dough starts to stiffen, mix with your hands for about 5 minutes until the dough is smooth and even (it will be soft and sticky).
Cover and let rest for 1 hour at room temperature.
Knead the dough 20 times and shape it into a ball (pull the dough and press back toward the centre, turning the bowl with each fold).
Cover and let rest for 90 minutes at room temperature.
Knead the dough another 15 times. Shape into a ball and dust with flour as needed.
Cover and let rest for 1 hour at room temperature.
Knead the dough about 5 times. Shape into a ball and dust with flour as needed.
Place the ball on a pizza pan, preferably perforated. Flatten the dough slightly.
Let the bread rise for 45 to 60 minutes, near the oven and sheltered from drafts.
Place a pan of warm water in the oven and preheat to 240°C (450°F).
Make a few 2-cm (3/4 in.) cuts in the top of the loaf using a very thin, sharp blade. Dust lightly with flour.
Place in the oven and bake for about 15 minutes at 240°C and another 20 minutes at 200°C (400°F). Do not open the oven door during baking.
Remove the bread from the oven and let cool on a rack.

CHEF’S NOTE

"It is recommended that you weigh the flour, rather than measuring it by volume. This country bread is wonderfully satisfying thanks to its dense, plentiful crumb. Make it in winter as an accompaniment for hearty stews. It’s also great at breakfast".

Photo: Tango [Vitalité Québec] MAY 2010